Supper seems to come late at the weekend and photographing food is always slightly problematic. So here are the raw ingredients for a late night speedy spaghettata!
Parsley, olive oil, spaghettini, anchovies, chillies, garlic and pine nuts
Put a pan of water on to boil,when boiling add a good dose of salt, drop in the pasta and stir.
Whilst cooking melt the anchovies with 2/3 (as hot as you like) crushed chillies in 2 tablespoons of olive oil, toast the pine nuts in the same pan then add the finely chopped up parsley and garlic, add more olive oil. Cook briefly, just to take the edge off the garlic but keep the parsley green. Add a ladle of the pasta cooking liquid. Drain the pasta add the parsley mix to it stir it in to cover the pasta, serve in warm bowls.
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